Imagine dining like an ancient Roman, indulging in a dish that seamlessly blends sweet and savory flavors. Patina de piris, a baked custard made with pears, spices, and honey, exemplifies the refined tastes of Rome’s elite.
This dish offers modern food enthusiasts a unique opportunity to connect with history through a taste of the past.
Origins of the Recipe
The origins of patina de piris can be traced back to De Re Coquinaria, a collection of Roman culinary recipes attributed to Apicius. This cookbook, which has survived through the centuries, provides invaluable insights into the sophisticated and diverse food culture of ancient Rome.
Apicius’ recipes reveal that Romans had a keen understanding of how to balance flavors and create dishes that delighted the senses, and patina de piris is a testament to that mastery.
Who and Where It Was Enjoyed in the Empire
The patina de piris was a dish primarily enjoyed by the wealthy upper classes of Roman society. It was typically served at grand feasts and banquets hosted by aristocrats who sought to showcase their affluence and taste.
The dish likely originated in the heart of Rome but would have been found in the more prosperous provinces, such as Campania, where agricultural abundance and cultural sophistication thrived. The ability to include ingredients like honey, spices, and garum demonstrated not just culinary skill but access to luxury items that underscored the host’s wealth and status.
The Secunda Mensa
The patina de piris would have been served as part of the secunda mensa, or the second course of a Roman meal. This course typically featured sweet and fruit-based dishes that provided a fitting end to a lavish feast.
The second course was an opportunity for hosts to display their culinary prowess and introduce guests to the delights of fruits, honey, nuts, and spiced dishes. The inclusion of such an intricate dish as patina de piris would have been a highlight, leaving diners satisfied and impressed.
Recipe for Patina de Piris:
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Patina de Piris
Ingredients
- 4 ripe pears peeled, cored, and thinly sliced
- 3 large eggs
- 1 cup milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon garum or fish sauce as a modern substitute
- 2 tablespoons raisin wine or sweet dessert wine
- 1/2 cup white wine for cooking
- Walnuts chopped, for garnish
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a pot, combine the white wine and sliced pears. Simmer for 5-7 minutes until the pears are slightly softened. Drain and set aside.
- In a mixing bowl, whisk together the eggs, milk, black pepper, cumin, honey, olive oil, garum, and raisin wine until well combined.
- Mash the pears and drain the excess liquid. Pour the egg mixture over the pears, ensuring they are evenly coated.
- Bake for 30-40 minutes, or until the custard is set and slightly golden on top.
- Remove from the oven and let cool for a few minutes. Garnish with chopped walnuts and fresh mint leaves before serving.
Video
Notes
- Modern Garum Substitute: If you don’t have garum, high-quality fish sauce makes an excellent substitute for adding depth and umami to the dish.
- Pears Texture: Ensure the pears are cooked until just tender before baking to prevent them from becoming overly mushy.
- Adjusting Sweetness: You can modify the amount of honey and raisin wine to suit your preferred level of sweetness. For a sweeter profile, consider adding an extra tablespoon of honey.